1 small head white cabbage (about 1 lb.)—halved, cored and very thinly shredded into what look like crisp white noodles

3 tbsp. chopped dry-roasted peanuts

3 tbsp. toasted sesame seeds

Shrimp

2 tbsp. peanut or vegetable oil

20 large shrimp—peeled and deveined, with tails on

2 large cloves garlic, crushed

1 bunch scallions, thinly sliced on an angle

2 dried small red chiles, chopped, or 1 tsp. crushed red pepper

1 tsp. toasted sesame oil

1 lime, juiced (about 2 tbsp.)

Preparation

1. In a small bowl, microwave the peanut butter just to loosen, about 20 seconds, then transfer to a large bowl. (Alternatively, in a large bowl, whisk the peanut butter and 1/4 cup hot or boiling water.) Whisk in the tamari, vinegar, peanut oil, ginger, lime juice, sesame oil, garlic and sriracha to taste. Add the cabbage ribbons to the dressing and toss to coat. Arrange the cabbage on plates or in shallow bowls and top with the peanuts and sesame seeds.

2. In a large skillet, heat the peanut oil, two turns of the pan, over medium-high. Add the shrimp and cook, tossing occasionally, until pink, 3 to 4 minutes. Add the garlic and cook, tossing often, until the garlic is aromatic and the shrimp is opaque in the centers, just a minute more. Mix in the scallions, chiles and sesame oil, and douse with the lime juice. Serve over the cabbage.